Cabbage, Potato & Cheddar Perogies

Ingredients

• 2 medium DOLE® Potatoes, unpeeled and cut into 1-inch pieces (about 14 ounces)
• 2 tablespoons natural buttery spread with olive oil
• 1 cup DOLE® Angel Hair Coleslaw
• 1 cup shredded fat free Cheddar cheese
• ½ cup chopped DOLE® Onion
• ¾ teaspoon salt
• 1 large egg
• ½ cup oat milk
• 3 cups all-purpose flour plus additional for dusting
• Plain nonfat Greek yogurt, chopped fresh chives and/or fresh ground black pepper for serving (optional)

Directions

1. Line a rimmed baking pan with parchment paper. Heat potatoes and enough cold water to cover to a boil in a large saucepot over high heat; reduce heat to medium and simmer 15 minutes or until potato is easily pierced with a knife. Ladle ½ cup cooking water into a medium bowl; add 1 tablespoon buttery spread and stir until melted.
2. Drain potato, return to saucepot and mash with a potato masher; stir in coleslaw, cheese, onion and ½ teaspoon salt. Makes about 2¼ cups.
3. Whisk egg, milk and remaining ¼ teaspoon salt in a large bowl; whisk in cooking water mixture. Add flour and stir until dough begins to form; transfer to lightly floured work surface. Knead dough 5 minutes or until smooth; cover with plastic wrap and let stand 10 minutes.
4. Roll dough to ⅛-inch thick on a lightly floured surface with rolling pin; cut out rounds with 4-inch round cutter or glass. Gather scraps; reroll to cut additional rounds. Place about 1½ tablespoons potato mixture in center of each round; brush 1 side of dough rounds with water. Fold dough in half over filling, pressing to seal edges; place in a single layer on a prepared pan. Makes about 24 perogies.
5. Heat a large saucepot of water to a boil over high heat. Add perogies in batches and cook 8 minutes or until edges are cooked through; transfer to a large bowl with slotted spoon and toss with remaining 1 tablespoon buttery spread. Serve perogies topped with yogurt, chives and pepper, if desired.

Tips & tricks

To brown perogies after boiling, melt 2 tablespoons buttery spread in a large skillet over medium-high heat; add perogies in batches and cook 4 minutes or until golden brown, turning once.